serves / makes 2
25 prep time
25 mins cooking time


One of my favourite dinners but unfortunately not the friend of the coeliac when eating out as gluten tends to be lurking in the meatballs as well as the spaghetti. This is a really simple version, the meatballs don’t have breadcrumbs in them which means they are naturally gluten free, served with a simple sauce and some gluten free spaghetti.




For the meatballs:

  • 200g minced beef
  • 200g minced pork
  • small handful of shredded fresh basil
  • 1 teaspoon oregano
  • 1/2 red onion, finely diced
  • 1 teaspoon coriander leaf
  • 2 tablespoons tomato puree
  • 2 teaspoons garlic paste
  • salt and pepper, for seasoning

For the sauce:

  • 1 onion
  • 1 garlic clove, minced
  • 1/2 teaspoon chilli paste
  • 1 teaspoon oregano
  • 200ml garlic and herb stock
  • 400g can of chopped tomatoes
  • 1 teaspoon sugar
  • 1 tablespoon balsamic vinegar
  • salt and pepper for seasoning


  • 150g gluten free spaghetti, cooked per instructions on the packet
  • 2 tablespoons dairy free grated cheese, optional


To make the meatballs:

  • Preheat the oven to 180 oC and line a baking sheet with either parchment paper or tinfoil
  • In a large bowl combine the beef, pork, basil, oregano, onion, coriander leaf, tomato puree, garlic and seasoning
  • Shape into meatballs and place on the baking sheets
  • Bake in the centre of the oven for 20 minutes

To make the sauce:

  • Gentle saut√© the onion, garlic and chilli in a drizzle of olive oil
  • Add in the tomatoes, sugar, balsamic vinegar, oregano and garlic and herb stock
  • Simmer gently for 15-20 minutes until the sauce has thickened
  • Season to taste

To serve:

  • Gently mix the sauce through the spaghetti
  • Divide between two plates and top with the meatballs
  • Sprinkle on a little grated dairy free cheese

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